Description

This comforting Chicken Tortellini Soup combines tender bone-in chicken breast with flavorful Italian seasonings, sautéed vegetables, and cheese-filled tortellini for a hearty and easy-to-make meal. Perfect for a cozy dinner, it can be prepared on the stovetop or in a slow cooker, offering flexibility and delicious results every time.

Ingredients

Scale

Spices and Seasonings

1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon ground sage
¼ teaspoon pepper
Salt and pepper to taste
2 teaspoons Italian seasoning

Protein

1 1/4 lb. bone-in chicken breast

Vegetables and Aromatics

1 yellow onion, diced
¾ cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced

Liquids and Extras

6 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
10 oz. refrigerated tortellini (about 2 cups)
2 tablespoons olive oil
2 tablespoons butter

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Instructions

Prepare the Chicken and Seasonings: Combine dried basil, parsley, oregano, mustard powder, ground sage, pepper, salt, and pepper in a small bowl. Season the bone-in chicken breast thoroughly on all sides with the spice mixture.
Sauté Vegetables and Aromatics: Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Chicken and Broth: Place the seasoned chicken breast into the pot along with the sautéed vegetables. Pour in the chicken broth, then add Worcestershire sauce, hot sauce, and Italian seasoning. Bring the mixture to a gentle boil.
Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the chicken is fully cooked through and tender.
Remove and Shred Chicken: Carefully take the chicken breast out of the pot and let it cool slightly. Remove the skin and bones, then shred the meat into bite-sized pieces using two forks.
Cook Tortellini: Bring the soup back to a boil, then add the refrigerated tortellini. Cook according to package instructions, usually around 3-5 minutes, until the tortellini is tender and cooked through.
Combine and Finish: Return the shredded chicken to the pot and stir to combine. Adjust seasoning with salt and pepper to taste. Heat through for a few more minutes before serving.

Notes

This soup can be made on the stovetop as described or prepared in a Crock Pot by adding all ingredients except tortellini and cooking on low for 6-8 hours. Add tortellini in the last 30 minutes of cooking.
For extra flavor and nutrition, consider stirring in fresh spinach or adding a splash of cream before serving.
Bone-in chicken breast adds more flavor; boneless can be substituted for quicker cooking.
Adjust the level of hot sauce to your preferred spice tolerance.

Nutrition

Serving Size: 1 serving
Calories: 199 kcal
Sugar: 2 g
Sodium: 705 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 38 mg